In my ongoing quest to reign in our grocery budget, I’ve stumbled upon a new habit that helps. About once a month, my husband and I roast chicken over the weekend and base meals around leftovers all week.
Last week, we roasted two medium chickens on Sunday. The birds set us back a whooping $6, and fed us all week. I also picked up bags of carrots, celery, onions, and potatoes–all very inexpensive, basic ingredients for meals. During clean-up on Sunday, we saved all the leftover chicken bones and pieces after moving the good meat to a Pyrex in the fridge. On Monday, I made chicken stock with the bones and veggies. In addition to making broth for the soup we ate that night, I had a large amount leftover which I popped in the freezer.
Here is what our meals consisted of last week.
Sunday: Roast chicken with roasted carrots and potatoes
Monday: Lunch – leftovers from Sunday. Dinner – Chicken, kale, and potato soup.
Tuesday: Lunch – leftover soup. Dinner – Chicken salad on lettuce with tomato.
Wednesday: Lunch – leftover soup again. Dinner – BBQ chicken pizza
Thursday: Lunch – chicken salad sandwich.
And that was the last of the chicken! Thursday night we met friends for dinner, and on Friday I had a work lunch. We made basic pasta for dinner on Friday. All-in-all a very inexpensive week for groceries.
Do you have tips for basing meals off leftovers all week?